asparagus well, break off tough ends, and steam until tender (about 10
minutes). While asparagus is steaming, combine ginger, orange juice,
lemon juice, honey, cumin, pepper, and salt in small saucepan. Bring to
a near boil. Dissolve arrowroot in a small amount of water and slowly
add to orange juice mixture. Lower heat and let mixture cook over low,
stirring frequently, until thick and glossy. Arrange asparagus on
serving platter and drizzle glaze over top. To serve cold, rinse
asparagus under very cold water after steaming and toss with glaze.
Refrigerate until well chilled.
Hot or cold,
this refreshing dish is a luscious, fat free combination of asparagus
and tart citrus fruits, with a hint of cumin and spicy ginger.